I never washed this one....and I didn't brush it down....I just let the natural rind develop. So there wasn't much B linens going on there.
You can do a washed/smear rind if you want to, but it would be a different cheese. (Which is totally cool, too.)
Do you have any mycodore and/or mycoderm? You could add a pinch of that to the milk when you add the ripening cultures. You could even add just the tiniest pinch of P candidum and Geotrichum. All that stuff (plus more) is all loose in my cave so it just grows, but you could add a bit to "kick start" things. Since this is a semi-hard cheese, you don't have to worry that it would turn into a bloomy rind--between the lower moisture content of the cheese and the lower ambient humidity, that wouldn't happen. But you would get some growth as well as create a more hospitable environment for other naturally occurring yeasts/mold/etc.